Summer harvest has begun, and we have 2 varieties at the moment, including the deliciously floury textured Sharpe’s Express 1900 and tasty waxy Aura 1951. Both are being graded in 2 sizes – small and standard. Both are just great plainly boiled and served – no butter required!
Sausage and Blue Mash With Shallot Red Wine Sauce Richard Sim, Fresh Element Serves 10 as an aperitif Suggested variety: Carroll’s Heritage Potatoes Salad Blue early 1900s. Lucy says: “This can be a small, unique aperitif on a small spoon, or as a main course.” Method: Grill the sausages for approximately 15 minutes until nicely [...]
Type: Side Easy 1 Hour 10 minutes Chef: Terry Laybourne Terry Laybourne from 21 Hospitality in North East says “Mashed potatoes is a luxury product, treat them with respect, when made with care, with the correct technique, mashed potatoes can rank alongside foie gras, truffles, and caviar as a great culinary luxury” Method Wash, and [...]